CN103494150A - Basic condiment, meat product and preparation methods of basic condiment and meat product - Google Patents
Basic condiment, meat product and preparation methods of basic condiment and meat product Download PDFInfo
- Publication number
- CN103494150A CN103494150A CN201310462043.7A CN201310462043A CN103494150A CN 103494150 A CN103494150 A CN 103494150A CN 201310462043 A CN201310462043 A CN 201310462043A CN 103494150 A CN103494150 A CN 103494150A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- basic
- preparation
- flavoring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 39
- 235000013409 condiments Nutrition 0.000 title abstract 10
- 239000002994 raw material Substances 0.000 claims abstract description 36
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 17
- 229930006000 Sucrose Natural products 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 17
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 13
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 9
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- 244000062241 Kaempferia galanga Species 0.000 claims description 7
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 240000002657 Thymus vulgaris Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 241001530490 Salvia rosmarinus Species 0.000 abstract 1
- 241001403962 Thymus mongolicus Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 abstract 1
- 241000246358 Thymus Species 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 241000722363 Piper Species 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 210000000936 intestine Anatomy 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 229910052729 chemical element Inorganic materials 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 241000272517 Anseriformes Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a basic condiment, a meat product and preparation methods of the basic condiment and the meat product, relating to the field of food, and solving the problems of serious harm to human health and high occurrence of various diseases caused by addition of chemical additives in a preparation process of the meat product. According to the technical scheme, the basic condiment comprises the following raw materials in parts by weight: 1 to 5 parts of rosmarinus officinalis, 3 to 8 parts of thymus mongolicus, 6 to 8 parts of rhizoma alpiniae officinarum, 3 to 5 parts of pepper and 10 to 15 parts of bay leaf. The preparation method of the basic condiment comprises the following steps: mixing the raw materials in parts by weight to obtain a raw material mixture; crushing the raw material mixture into powder obtain raw material mixture powder; uniformly stirring the raw material mixture powder to obtain the basic condiment. The meat product is prepared by adding the basic condiment into the prepared raw materials. The basic condiment is mainly applied to the food into which the basic condiment needs to be added.
Description
Technical field
The present invention relates to field of food, in particular to a kind of basic flavoring; In addition, the invention still further relates to the preparation method of this basic flavoring; Moreover, the invention still further relates to and adopt this basic flavoring to prepare the method for meat products and the meat products of preparation.
Background technology
Meat products, in process, often need to add flavoring in meat, make the preparation the meat products water conservation, soft, bright in colour, mouthfeel is good.In correlation technique, usually adopt chemical addition agent (such as phosphate etc.) for flavoring adds in incarnation, so that the meat products of preparation has, possess above-mentioned advantage.Because the flavoring be added on meat in preparing the meat products process in is chemical addition agent, people are edible for a long time, and the chemical element in chemical addition agent is deposited in each organ in human body, serious harm health, cause the occurred frequently of various diseases, such as cancer, high fat of blood, hyperglycaemia etc.
Summary of the invention
The object of the present invention is to provide a kind of basic flavoring, to solve the above problems.
Another object of the present invention is to provide the preparation method of the basic flavoring of preparation, address the above problem to assist.
A further object of the present invention is to provide a kind of and uses basic flavoring provided by the invention to prepare the preparation method of meat products, to assist, addresses the above problem.
A further object of the present invention is the meat products prepared by meat products preparation method provided by the invention.
A kind of basic flavoring is provided in an embodiment of the present invention, has been formed by following raw material, 10 parts～15 parts of 1 part～5 parts of rosemary, Xue MingRosma rinus officinalis, 3 parts～8 parts of thymes, 6 parts～8 parts of galangals, 3 parts～5 parts, pepper and basyleaves, wherein umber is in weight portion.
The preparation method of the basic flavoring also provided in embodiments of the invention, comprise the steps:
Raw materials by weight portion is mixed, obtain raw mix;
Raw mix is ground into to powder, obtains the raw mix powder;
The raw mix powder is stirred, obtain basic flavoring.
The preparation method who uses basic flavoring provided by the invention to prepare meat products also is provided in embodiments of the invention, comprises the steps:
Prepare following raw material: meter by weight, 2000 parts, 10000 parts of frozen meat, 13 parts of basic flavorings, 20 parts of salt, 10 parts of white sugar, 257 parts, egg, 700 parts of fecula and water;
Frozen meat is thawed fully, obtain separating frozen meat;
Basic flavoring, salt, white sugar, egg, fecula and water are added and separates in frozen meat, obtain the reinforced frozen meat of separating;
To feed in raw material and separate frozen meat tumbling 50 minutes～60 minutes, obtain meat products.
In embodiments of the invention, also provide the meat products prepared according to meat products preparation method provided by the invention.
The preparation method of the basic flavoring of the above embodiment of the present invention, basic flavoring, use basic flavoring to prepare the preparation method of meat products and the meat products of preparation, the basis flavoring adopts natural, green, free of contamination plant material processing to be prepared from, can replace existing chemical addition agent fully, use in the meat products process; In the meat products that adopts this basic flavoring to prepare, not containing chemical element, people are edible for a long time, can not produce harm to health; And the meat products moisture that adopts basic flavoring provided by the invention to prepare is sufficient, Fresh & Tender in Texture; The meat color is more bright-coloured, and mouthfeel is all good; Can remove original fishy smell in meat, there is light delicate fragrance.
The specific embodiment
Below by specific embodiment, the present invention is described in further detail.
A kind of basic flavoring that the present embodiment provides, be comprised of following raw material, 10 parts～15 parts of 1 part～5 parts of rosemary, Xue MingRosma rinus officinalis, 3 parts～8 parts of thymes, 6 parts～8 parts of galangals, 3 parts～5 parts, pepper and basyleaves, and wherein umber is in weight portion.
Preferably, 2 parts～4 parts of rosemary, Xue MingRosma rinus officinalis, wherein umber is in weight portion.
Preferably, 5 parts～7 parts of thymes, wherein umber is in weight portion.
Preferably, 12 parts～14 parts of basyleaves, wherein umber is in weight portion.
The preparation method of the basic flavoring that the present embodiment provides, comprise the steps:
Raw materials by weight portion is mixed, obtain raw mix;
Raw mix is ground into to powder, obtains the raw mix powder;
The raw mix powder is stirred, obtain basic flavoring.
Furthermore, also comprise the steps:
Basic flavoring metering is packed.
The present embodiment provides a kind ofly uses basic flavoring provided by the invention to prepare the preparation method of meat products, comprises the steps:
Prepare following raw material: meter by weight, 2000 parts, 10000 parts of frozen meat, 13 parts of basic flavorings, 20 parts of salt, 10 parts of white sugar, 257 parts, egg, 700 parts of fecula and water;
Frozen meat is thawed fully, obtain separating frozen meat;
Basic flavoring, salt, white sugar, egg, fecula and water are added and separates in frozen meat, obtain the reinforced frozen meat of separating;
To feed in raw material and separate frozen meat tumbling 50 minutes～60 minutes, obtain meat products.
Furthermore, step is prepared following raw material: count by weight, in 2000 parts, 10000 parts of frozen meat, 13 parts of basic flavorings, 20 parts of salt, 10 parts of white sugar, 257 parts, egg, 700 parts of fecula and water, frozen meat is the optional one of following several meat: chicken in jelly meat, freeze duck, chilled beef, frozen mutton, cold pork.
Furthermore, step will be fed in raw material and be separated frozen meat tumbling 50 minutes～60 minutes, obtain in meat products, adopt tumbler to carry out tumbling to the reinforced frozen meat of separating;
And/or, will feed in raw material and separate frozen meat tumbling 50 minutes～60 minutes in step, after obtaining meat products, also comprise the steps:
Meat products is carried out to urgency and freeze processing.
A kind of meat products prepared according to meat products preparation method provided by the invention that the present embodiment provides.
Below the specific embodiment of the basic flavoring that provides for the present embodiment:
Embodiment 1:
The basis flavoring, be comprised of following raw material, each raw materials by weight portion meter wherein, and 12 parts of 1 part of rosemary, Xue MingRosma rinus officinalis, 7 parts of thymes, 6 parts of galangals, 4 parts, pepper and basyleaves, wherein umber is in weight portion.
Embodiment 2:
The basis flavoring, be comprised of following raw material, each raw materials by weight portion meter wherein, and 10 parts of 5 parts of rosemary, Xue MingRosma rinus officinalis, 3 parts of thymes, 8 parts of galangals, 3 parts, pepper and basyleaves, wherein umber is in weight portion.
Embodiment 3:
The basis flavoring, be comprised of following raw material, each raw materials by weight portion meter wherein, and 15 parts of 2 parts of rosemary, Xue MingRosma rinus officinalis, 5 parts of thymes, 7 parts of galangals, 5 parts, pepper and basyleaves, wherein umber is in weight portion.
Embodiment 4:
The basis flavoring, be comprised of following raw material, each raw materials by weight portion meter wherein, and 14 parts of 4 parts of rosemary, Xue MingRosma rinus officinalis, 7 parts of thymes, 6 parts of galangals, 4 parts, pepper and basyleaves, wherein umber is in weight portion.
Be below the concrete preparation example of Preparation Example 1-embodiment 4 basic flavorings:
Preparation example 1:
Parts by weight according to each raw material in embodiment 1-embodiment 4, mix each raw material; Then the raw meal mixed is broken into to powder, and stirs, obtain basic flavoring.Can be by basic flavoring metering, the packing of making, be convenient to dispatch from the factory transportation and storage.
Below the use basis flavoring that provides for the present embodiment prepare the concrete preparation example of meat products:
Preparation example 1:
By weight, prepare 2000 parts, 10000 parts of chicken in jelly meat, 13 parts of basic flavorings, 20 parts of salt, 10 parts of white sugar, 257 parts, egg, 700 parts of fecula and water (such as 1000 kilograms of chicken in jelly meat, 1.3 kilograms of basic flavorings, 2 kilograms of salt, 1 kilogram of white sugar, 25.7 kilograms, egg, 70 kilograms of fecula and water 200 kilograms).Chicken in jelly meat is thawed fully, basic flavoring, salt, white sugar, egg, fecula and water are added in the chicken after thawing, by the tumbling 50 minutes～60 minutes in tumbler of the chicken after reinforced, obtain meat products.Meat products can be processed into different products as required, such as skewer, fried goods, spiced and stewed food, roasting intestines, a ball, pork luncheon meat etc.If the meat products that long term storage is made can suddenly freeze the meat products of making, preserved.
Preparation example 2:
By weight, prepare to freeze 2000 parts, 10000 parts of ducks, 13 parts of basic flavorings, 20 parts of salt, 10 parts of white sugar, 257 parts, egg, 700 parts of fecula and water (for example freezing 200 kilograms, 1000 kilograms of ducks, 1.3 kilograms of basic flavorings, 2 kilograms of salt, 1 kilogram of white sugar, 25.7 kilograms, egg, 70 kilograms of fecula and water).To freeze duck and thaw fully, basic flavoring, salt, white sugar, egg, fecula and water will be added in the duck after thawing, by the tumbling 50 minutes～60 minutes in tumbler of the duck after reinforced, obtain meat products.Meat products can be processed into different products as required, such as skewer, fried goods, spiced and stewed food, roasting intestines, a ball, pork luncheon meat etc.If the meat products that long term storage is made can suddenly freeze the meat products of making, preserved.
Preparation example 3:
By weight, prepare 2000 parts, 10000 parts of chilled beef, 13 parts of basic flavorings, 20 parts of salt, 10 parts of white sugar, 257 parts, egg, 700 parts of fecula and water (such as 1000 kilograms of chilled beef, 1.3 kilograms of basic flavorings, 2 kilograms of salt, 1 kilogram of white sugar, 25.7 kilograms, egg, 70 kilograms of fecula and water 200 kilograms).Chilled beef is thawed fully, basic flavoring, salt, white sugar, egg, fecula and water are added in the beef after thawing, by the tumbling 50 minutes～60 minutes in tumbler of the beef after reinforced, obtain meat products.Meat products can be processed into different products as required, such as skewer, fried goods, spiced and stewed food, roasting intestines, a ball, pork luncheon meat etc.If the meat products that long term storage is made can suddenly freeze the meat products of making, preserved.
The raw material frozen meat, be not limited to chicken in jelly meat, freeze duck and chilled beef, can also be frozen mutton, cold pork etc., and substantially all existing meats all can be made meat products according to the method described above.
The basic flavoring that the present embodiment provides, the preparation method of basic flavoring, use basic flavoring to prepare the preparation method of meat products and the meat products of preparation, the basis flavoring adopts natural, green, free of contamination plant material processing to be prepared from, can replace existing chemical addition agent fully, use in the meat products process; In the meat products that adopts this basic flavoring to prepare, containing chemical element, long term consumer is edible, not only can not produce harm to health, and healthy and helpful to human body.And the meat products moisture that adopts basic flavoring provided by the invention to prepare is sufficient, Fresh & Tender in Texture; The rear meat that thaws is flexible, and can not change meat; The meat color is more bright-coloured, and mouthfeel is all good; Can remove original fishy smell in meat, there is light delicate fragrance.The product of the being processed into rear meat that stews is chewed sense, and the mouthfeel of soup is more delicious, also can do the raw material of skewer, fried goods, spiced and stewed food, roasting intestines, a ball, pork luncheon meat.In addition, the meat product that adopt basic flavoring that the present embodiment provides to prepare, can effectively improve the yield rate of meat products, the highlyest can reach 1000 kilograms of 130%(raw material frozen meat, 1300 kilograms of the meat products of making, the percent value that yield rate of meat products is meat products and raw material frozen meat).
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. a basic flavoring, is characterized in that, by following raw material, formed, and 10 parts～15 parts of 1 part～5 parts of rosemary, Xue MingRosma rinus officinalis, 3 parts～8 parts of thymes, 6 parts～8 parts of galangals, 3 parts～5 parts, pepper and basyleaves, wherein umber is in weight portion.
2. basic flavoring according to claim 1, is characterized in that, 2 parts～4 parts of described rosemary, Xue MingRosma rinus officinalis, and wherein umber is in weight portion.
3. basic flavoring according to claim 1, is characterized in that, 5 parts～7 parts of described thymes, and wherein umber is in weight portion.
4. basic flavoring according to claim 1, is characterized in that, 12 parts～14 parts of described basyleaves, and wherein umber is in weight portion.
5. a preparation method who prepares the described basic flavoring of claim 1-4 any one, is characterized in that, comprises the steps:
Raw materials by weight portion is mixed, obtain raw mix;
Described raw mix is ground into to powder, obtains the raw mix powder;
Described raw mix powder is stirred, obtain basic flavoring.
6. preparation method according to claim 5, is characterized in that, also comprises the steps:
Described basic flavoring metering is packed.
7. a preparation method who utilizes the described basic flavoring of claim 1-4 any one to prepare meat products, is characterized in that, comprises the steps:
Prepare following raw material: meter by weight, 2000 parts, 10000 parts of frozen meat, 13 parts of basic flavorings, 20 parts of salt, 10 parts of white sugar, 257 parts, egg, 700 parts of fecula and water;
Described frozen meat is thawed fully, obtain separating frozen meat;
Described basic flavoring, described salt, described white sugar, described egg, described fecula and described water are added in described solution frozen meat, obtain the reinforced frozen meat of separating;
By described reinforced solution frozen meat tumbling 50 minutes～60 minutes, obtain meat products.
8. preparation method according to claim 7, it is characterized in that, described step is prepared following raw material: count by weight, in 2000 parts, 10000 parts of frozen meat, 13 parts of basic flavorings, 20 parts of salt, 10 parts of white sugar, 257 parts, egg, 700 parts of fecula and water, described frozen meat is the optional one of following several meat: chicken in jelly meat, freeze duck, chilled beef, frozen mutton, cold pork.
9. preparation method according to claim 7, is characterized in that, described step, by described reinforced solution frozen meat tumbling 50 minutes～60 minutes, obtains in meat products, adopts tumbler to carry out tumbling to described reinforced solution frozen meat;
And/or, in described step, by described reinforced solution frozen meat tumbling 50 minutes～60 minutes, after obtaining meat products, also comprise the steps:
Described meat products is carried out to urgency and freeze processing.
10. the meat products prepared according to the described preparation method of claim 7-9 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462043.7A CN103494150B (en) | 2013-09-30 | 2013-09-30 | Basic condiment, meat product and preparation methods of basic condiment and meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462043.7A CN103494150B (en) | 2013-09-30 | 2013-09-30 | Basic condiment, meat product and preparation methods of basic condiment and meat product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103494150A true CN103494150A (en) | 2014-01-08 |
| CN103494150B CN103494150B (en) | 2015-01-07 |
Family
ID=49859490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310462043.7A Active CN103494150B (en) | 2013-09-30 | 2013-09-30 | Basic condiment, meat product and preparation methods of basic condiment and meat product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494150B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839607A (en) * | 2015-03-30 | 2015-08-19 | 孙长福 | A preparation method of rosemary seasoning powder and a preparation method thereof |
| CN104921041A (en) * | 2015-06-29 | 2015-09-23 | 重庆普恒食品科技有限公司 | Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle |
| CN104939012A (en) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | Pungent and spicy seasoner, method for preparing pungent and spicy food and pungent and spicy food |
| CN107960636A (en) * | 2017-12-08 | 2018-04-27 | 定远县南德调味品加工厂 | A kind of spicy soup flavoring and preparation method thereof |
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Technique for preparing jerky |
-
2013
- 2013-09-30 CN CN201310462043.7A patent/CN103494150B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Technique for preparing jerky |
Non-Patent Citations (1)
| Title |
|---|
| 王花俊等: "天然植物香料在肉制品中的抗氧化应用研究", 《农产品加工（学刊）》, no. 6, 30 June 2009 (2009-06-30) * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839607A (en) * | 2015-03-30 | 2015-08-19 | 孙长福 | A preparation method of rosemary seasoning powder and a preparation method thereof |
| CN104921041A (en) * | 2015-06-29 | 2015-09-23 | 重庆普恒食品科技有限公司 | Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle |
| CN104939012A (en) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | Pungent and spicy seasoner, method for preparing pungent and spicy food and pungent and spicy food |
| CN104921041B (en) * | 2015-06-29 | 2017-06-13 | 重庆普恒食品科技有限公司 | Spiced cure and its spiced curing food and preparation method of preparation |
| CN104939012B (en) * | 2015-06-29 | 2017-08-25 | 重庆普恒食品科技有限公司 | Spicy flavoring, the method and spicy food for preparing spicy food |
| CN107960636A (en) * | 2017-12-08 | 2018-04-27 | 定远县南德调味品加工厂 | A kind of spicy soup flavoring and preparation method thereof |
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103494150B (en) | 2015-01-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102326782B (en) | Smoked chicken flavor baked sausage and preparation method thereof | |
| CN102613595B (en) | Composite plant and animal canning method | |
| CN102726742B (en) | Beef stick and preparation method thereof | |
| CN103494150B (en) | Basic condiment, meat product and preparation methods of basic condiment and meat product | |
| CN104256685A (en) | A phosphorus-free composition for improving quality of meat products | |
| CN103349294B (en) | Processing method for tea flavor sandwich meat | |
| CN103005518A (en) | Novel fish skin pork dumpling and preparation method thereof | |
| CN105995595A (en) | Meat marinade and preparation method thereof | |
| CN103719915A (en) | Emulsified sausage with unique flavor | |
| CN104544243A (en) | Original recipe strips and processing method thereof | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| RU2377931C1 (en) | Method of production of minced semi-finished products | |
| CN105166970A (en) | Preparation method of nata de coco chicken meatballs | |
| CN104041837A (en) | Duck sausage and preparation method thereof | |
| JP5386292B2 (en) | Process for producing processed meat products | |
| KR101862573B1 (en) | Pork head sausage and method for preparing the same | |
| CN104544239A (en) | Orleans grilled chicken middle wings and processing method thereof | |
| CN104026629A (en) | Egg white sausage and preparing process thereof | |
| CN104041846A (en) | Smoked sausage and processing process thereof | |
| CN104187858A (en) | Processing method of fish steak | |
| CN103385485A (en) | Venison sausage added with honey dry powder and preparation method thereof | |
| WO2017210172A1 (en) | Meat and methods of preparing same having reduced sodium content | |
| CN103976383A (en) | Shallot flavor Western-style ham and preparation method thereof | |
| RU2631386C1 (en) | Method for manufacturing chopped meat semi-finished products | |
| CN1586289A (en) | Method for producing chicken bouillon seasoning containing meat and fish materials and its prdouct |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |